I *really* need an IR thermometer for checking oil/cookware temperature.
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I *really* need an IR thermometer for checking oil/cookware temperature. It's really annoying having to trial and error my way through cooktop settings and preheating times every time I change anything in my cooking setup. Like it's difficult to estimate the temperature of a cast iron pan and check if the entire thing is evenly preheated already. And these things have a lot of heat retention which is great for a lot of things but also means that if the pan is too hot for what you're doing and you throw your food in, simply taking the pan off the heat will not lower the temperature quickly enough and you might burn stuff.
Estimating this stuff is something you learn over time and I was already pretty ok at it with my electric hotplate but now I have to figure stuff out almost from scratch after switching to an induction cooktop. A thermometer would definitely make this stuff easier and more accurate..
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@njion most of the time i just watch for the fat to shimmer & then its ready for the eggs to go in. i’ve never had them stick to my carbon steel pan except for the time an acidic sauce ate a hole in the seasoning.